2013/06/29

CHANAR JILEBI






INGREDIENTS :

Milk - 1 litre
Lemon juice - 3 tbsp
Sugar - 1/2 cup
Cardamom - 3, crushed
Maida - 2 tsp
Baking powder - 1/2 tsp
Cardamom powder - 1/4 tsp







METHOD OF PREPARATION :

For paneer:

1. Boil the milk. When milk starts boiling, simmer to slow flame and add lemon juice little by little and stir lightly.

2. When milk starts curdling, swtich off the stove and let it stand for 2-3 minutes .Whey water becomes clear.

3. Strain with muslin cloth or thin plain cloth. Pour the curdled milk into it and squeeze out the excess water.

4. Let it rest for 15-20 minutes or until all water is drained away.

For paneer dough:

1. Once water has drained out, transfer it to a bowl. Add maida, baking powder and milk.

2. Knead the paneer for 10-15 minutes to a smooth dough.

For sugar syrup:

1. Heat a heavy pan, add sugar and water. Stir it continuously to dissolve the sugar of thick consistency.
For jilebi:

1. Make small paneer balls and roll it into a long strand. Twist the ends of the rope to make a pretzel shape.

2. Heat oil and deep fry them in medium heat until golden brown. Immediately dunk into the warm sugar syrup. Let the jilebi stand in the sugar syrup for 3-4 hours.


3. Serve Garnished with crushed nuts.



Linking it up with SNC Challenge - June 2013 by Chandrani .



and Jagruti 's Outdoor Feast Event .



Linking it with Guru's Kids Special event,




2013/06/28

ALOO KATORI WITH CHANNA CHAT FOR POTLUCK




  Potluck party is a monthy event by Jagruti bhabhi ....where we prepare recipes prepared our dear fellow bloggers participating in the event . For this month''s party , i tried out Pradnya 's Potato Katori chaat with slight modification for my kids , I used wheat flour to make a bit thick crust .My son who is a picky eater enjoyed having this yummy healthy chaat .

For the Katori:

Potatoes - 2 large 
Salt  to taste
Turmeric Powder - 1 tsp
Wheat flour  - 1/4 cup




For  the Chaat:

Chole - 100 gms 
Boiled and chopped Potatoes -2 tbsps 
Onion -1 large 
Green chutney(Mint chutney) - 1 Cup
Tamarind chutney - 1 Cup
Sweet Curd - 1 cup
Chaat masala - 2 tbsps
Roasted cumin Powder - 1 tbsp
Black Powder -1 tsp
Red chilli Powder 1 tbsp
Salt to taste
Aloo bhujiya for garnising
Coriander leaves 

METHOD OF PREPARATION :

1) Peel the skin and grate the potatoes. 

2) Heat oil in kadai .Meanwhile, take handful of grated potatoes and squeeze the excess water pressing with both the hands. Dry it on Kitchen tissues for 2-3 mins. Then boil it in water for till soft.. ..Meanwhile fry few potatoes for 2-3 minutes and keep aside.
3) Mix potatoes,Wheat flour, turmeric,salt together. Knead it well and make pooris of it.Meanwhile channa for chole with the spices .

4) Serve katori with chole,potato pieces, chutneys and curd.

5) Garnish with finely copped Onion , Aloo bhujiya and minced Coriander leaves. 

Katori Chaat is ready to serve. Linking it up with Jagruti's Potluck Party .


Jagruti's Cooking Odyssey

and Vardhini' Dish it out - Legumes and Vegetables .



Linking it with Guru's Kids Special event,





2013/06/27

VELLAM PUTTU




INGREDIENTS :

 Raw 
Rice flour (Home made ) - 1 Cup
Jaggery - 3/4 Cup (Powdered)
Coconut - 3/4 Cup (Grated)





METHOD OF PREPARATION :

1. To the rice flour ,sprinkle water little by little .Mix them together.

2. You must be able to hold the flour and at the same time it should be loose. 

3. Place the flour in idly pan and steam cook for 20 minutes.

4. Meanwhile, dissolve jaggery in a cup of water. Once it get dissolved, strain and bring to boil.

5. Let the syrup thicken.

7 . Switch off the stove. Let the syrup cool.

8. Check the flour till done..should be soft .

9. Combine jaggery syrup and rice flour together slowly . 

10. Serve with fresh grated coconut garnishing .


Linking it up with Vegan thursay by Priya akka .
























Linking it with Guru's Kids Special event,











2013/06/25

METHI SPROUTS CURRY / MULAITATIYA VENDHAYA KUZHAMBU

A repost from my earlier posts....a yummy authentic recipe from my grandmother.

INGREDIENTS :

Sprouted Methi seeds – 4 tbsp
Sambar onion – 1 cup






Garlic – 15 cloves
Sambar powder/ Vathal kulambu powder – 2 tsp
Tomato - 1 small
Asafoetida
Mustard – ½ tsp
Grated coconut – 2 tsp
Tamarind – Lemon size(big)
Salt to taste
Curry and coriander leaves.

METHOD OF PREPARATION :

1) Grind 2 tsp of sprouted methi seeds with grated coconut.


2) Heat oil in a kadai.Add mustard.When it pops out,add asafetida,curry leaves and onion and garlic.Fry till onion and garlic forms thick base.Then add tomato and saute till skinny.


3) Add remaining sprouted methi seeds and fry for a minute.


4) Add sambar powder/vathal kulambu powder and salt.Fry till the raw smell goes.


5) Then add grinded masala and fry for a minute.


6) Finally, add thick tamarind extract and allow it to boil.Leave in slow flame,till oil separates out.

Serve hot with rice.

2013/06/20

MASALA FISH FRY - GRANDMOTHER' S SPECIAL



Again a repost from my earlier posts , a truly authentic recipe from my grandmother .

INGREDIENTS:

Fish - 8 - 10 pieces
Red chillies - 10
Small onion - 1/4 cup
Jeera - 1 tsp
Salt to taste
Tamarind - a small lime size
Fresh Coconut - 5 pieces
Turmeric powder - 1 tsp

METHOD OF PREPARATION :

1) Grind all the masala ingredients with little water a bit coarsely.
2) Mariante the fish with grinded masala for an hour.
3) Heat dosa tawa and fry fish till done in slow flame.Leave all the remaining marinated masala with the fish itself while frying .

A yummy masala fish fry is ready to be served .

Fried masala along with fish goes well with rice .

2013/06/19

EGGLESS MANGO CHOCOLATE MARBLE CAKE

A yummy delicious cake for May month's Home Baker's Challenge .Thank you Sangee for this delicious soft moist cake .






INGREDIENTS :

Maida /All purpose flour - 1 cup
Baking powder - 3/4 tsp
Baking Soda - 1/4 tsp
Salt - a pinch
Sugar - 1/4 cup + 2 tbsp
Cocoa powder - 2 tbsp mixed in 2 tbsp warm water
Oil - 3 tbsps
Vanilla essence - 1/4 tsp
Manga pulp - 1/2 cup
Milk + Yogurt - 1/4 cup
Buttermilk - 2 tbsp






METHOD OF PREPARATION :

1) Preheat oven to 180C .Grease your baking pan. 

2) In a bowl, combine flour, baking soda, baking powder and salt. 








3) In another bowl, combine sugar ,oil , mango pulp, milk, yogurt, vanilla, buttermilk . 
4) Mix the mango-milk mixture to the flour slowly and mix well. 
5) Dissolve cocoa powder in 2 tsbps of warm water and mix well. 

6) Then transfer half of the mango batter to another bowl and add this cocoa paste and combine well. 
7) Now both  mango batter and chocolate batter are ready. 

8) Then add mango and cocoa batter alternatively to the pan and make swirls in it.I used bunny cookie cutters for shapes and tried few in silicon moulds.






9) Tap the pan gently to set the batter evenly and bake it for 50-55 minutes or until done.






Soft fluffy moist cake is ready to serve .






Linking it up with 




and Sowmya's Eggless baking event started by swathi .


2013/06/17

VERMICILLI BADAM KHEER / SEMIYA BADAM PAYASAM - FATHER'S DAY SPECIAL

A yummy kheer to celebrate Father's day !!! 



INGREDIENTS :


Roasted Semiya - 1 cup
Badam - 1/4 cup
Milk - 1/4 cup
Sugar for taste
Few cashews and Raisins
Ghee - 1 tsp
Saffron - few

METHOD OF PREPARATION :


1) Boil almond in water for 3 minutes . Peel their skin and grind to a fine paste with saffron.

2) Meanwile ,boil 1/4 cup of water , when it starts boiling add semiya to it . Cook till semiya is half cooked . Then add boiled milk with sugar , badam paste and mix well 

Boil it till it thickens. Continuous stirring is needed.

4)  Once done,turn off the flame and leave aside.
5 ) Heat ghee in a pan.Add cashews and raisins.Fry for a minute and then mix them with kheer.

Payasam is ready to serve.


Sowmya's Authentic Indian sweets

Indian sweets

Kid's delight event initially started by srivalli .

Kids delight

Guru's summer desserts and drink .

Summer Drinks and Desserts Giveaway

Cook Yellow Event at Merry Tummy.

2013/06/10

KARUPATTI KUZHI PANIYARAM







INGREDIENTS :

Boiled rice - 1 cup
Raw rice - 1 cup
Urat dal - 1  handful
Karuppatti - 250 gms/Normal jaggery 

METHOD OF PREPARATION :

1) Make thick palm jaggery syrup .
2) Filter it and remove the impurities with a strainer once cooled.
3) Soak rice and dal for only 2 hours and grind it to a very smooth batter not so watery like for aappam.No fermentation needed.
4) Finally , mix palm jaggery syrup with the batter without any lumps.
5) Heat paniyaram pan . Spead a spoon of oil in each hollow of the pan . Then pour a small ladle of batter in the each hollows and cover with a lid .
6) Cook in slow flame , after 3-4  minutes flip it to the other side till done .

Serve hot .






Linking it up for Potluck party by Jagruti bhabhi .




Sowmya's Authentic Indian sweets

Indian sweets

Kid's delight event initially started by srivalli .

Kids delight